You just need 7 ingredients to make these lemon bars. The lemon curd filling is additional thick and velvety and sits on a irresistible butter shortbread crust. Always prepare lemon bars at a lower temperature to abstain from over-baking. They're just the best lemon bars and are ideal for picnics, spring breakfasts, baby showers, and pre-wedding parties.
Calories: 125.8kcal | Protein: 1.6g | Carbohydrates: 17.8g | Dietary Fiber: 0.5g | Sugars: 11.2g | Fat: 5.8g | Saturated Fat: 3.4g | Cholesterol: 34.2mg | Vitamin A: 186.4IU | Niacin Equivalents: 0.8mg | Vitamin C: 4.6mg | Folate: 17.5mcg | Calcium: 9.4mg | Iron: 0.5mg | Magnesium: 3.2mg | Potassium: 26.2mg | Sodium: 44.4mg | Thiamin: 0.1mg
These are the best lemon bars. After 1 taste, I’m confident you’ll agree. Everyone needs this recipe.
- Butter/Margarine: Melted butter/margarine is the base of the shortbread outside.
- Sugar: Sugar improves the covering and lemon curd filling layers. Not just this, it works with the eggs to set up the lemon filling. If reduced, the filling will be excessively wet.
- Flour: Flour is likewise utilized in the two layers. Like sugar, it offers construction to the lemon filling. Nowadays, I add somewhat more flour to the shortbread covering. You can pull off 2 cups, yet an additional 2 Tablespoons truly helps to solidify the lemon bars.
- Vanilla Extract: I use 2 teaspoons of vanilla extract in the shortbread crust. Relatively few lemon bar plans call for vanilla extract and I guarantee you it's my trick of the trade.
- Salt: Without salt, the outside would be too sweet.
- Eggs: Eggs are a large portion of the construction. Without them, you have lemon soup!
- Lemon Juice: I highly suggest using lemon juice pressed from fresh lemons. You can likewise use another citrus like blood orange, grapefruit, or lime juice.
2 Guaranteed Tricks to Make the Best Lemon Bars
- Utilize a glass dish: Ceramic is fine, yet glass is best. Try not to use metal. I always detect a slight metallic flavor in the lemon bars when prepared in metal container.
- Utilize fresh juice: Store-bought bottles are convenient, however you pass up a great deal of flavor. You will taste the difference!
White Air Bubbles on Top of Baked Lemon Bars
Do you notice air bubbles, maybe even a white layer of air rises, on top of your prepared lemon bars? That is totally normal. It's the air from the eggs ascending to the surface. A few batches have it, some don't. Regardless, the lemon bars taste the same and a dusting of confectioners' sugar conceals it right!- Course: Dessert
- Cuisine: American
- Prep Time:15 mins
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 36 Lemon Bars
INGREDIENTS:
Makes 36- 50g/2oz/½ cup icing (confectioners') sugar
- 175g/6oz/1½ cups plain (all-purpose) flour
- 2.5ml/½ tablespoon salt
- 175g/6oz/¼ cup butter, cut in small pieces
- 4 eggs
- 350g/12oz/1¾ cups caster (superfine) sugar
- Grated rind of 1 lemon
- 120ml/4fl oz/½ cup fresh lemon juice
- 175ml/6fl oz/¼ cup whipping cream
- Icing (confectioners') sugar, for dusting.
STEPS:
- Preheat the oven to 160°C/325°F/ Gas 3.
- Grease a 33 x 23cm/13 x 9in baking tin (pan).
- Sift the sugar, flour and salt into a bowl. With a pastry blender, cut in the butter until the mixture resembles coarse breadcrumbs.
- Press the mixture into the base of the prepared tin (pan). Bake until golden brown, about 20 minutes.
- Meanwhile, for the topping, whisk the eggs and sugar together until blended. Add the lemon rind and juice and mix well.
- Lightly whip the cream and fold into the egg mixture. Pour over the still warm base, return to the oven, and bake until set, about 40 minutes.
- Cool completely before cutting into bars. Dust with icing sugar